Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake

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• 作者：B. Moyo^a ; S. Oyedemi^b ; P.J. Masika^c ; ^{pmasika@ufh.ac.za} ; V. Muchenje^a
• 关键词：Moringa oleifera ; Antioxidant enzymes ; Free radicals ; Polyphenolic contents
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：August, 2012
• 卷：91
• 期：4
• 页码：441-447
• 文件大小：422 K

摘要

The study investigated antioxidant potency of Moringa oleifera leaves in different in vitro systems using standard phytochemical methods. The antioxidative effect on the activities of superoxide dismutase (SOD), catalase (CAT), lipid peroxidation (LPO) and reduced glutathione (GSH) were investigated in goats supplemented with M. oleifera (MOL) or sunflower seed cake (SC). The acetone extract had higher concentrations of total flavonoids (295.01 卤 1.89 QE/g) followed by flavonols (132.74 卤 0.83 QE/g), phenolics (120.33 卤 0.76 TE/g) and then proanthocyanidins (32.59 卤 0.50 CE/g) than the aqueous extract. The reducing power of both solvent extracts showed strong antioxidant activity in a concentration dependent manner. The acetone extract depicted higher percentage inhibition against DPPH, ABTS and nitric oxide radicals which were comparable with reference standard antioxidants (vitamin C and BHT). MOL increased the antioxidant activity of GSH (186%), SOD (97.8%) and catalase (0.177%). Lipid peroxidation was significantly reduced by MOL. The present study suggests that M. oleifera could be a potential source of compounds with strong antioxidant potential.